Some fresh sweet peas turn ho-hum potatoes into a delicious spring side dish. Add a poached egg or two and brunch is done!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Makes 4 to 6 servings
Ingredients:
- 1 lb. Yukon Gold or other flavorful potato
- 1 Tbsp. vegetable oil
- 1 lb. sweet garden peas
- 1 Tbsp. butter
- Salt to taste
- 1/4 cup chives and/or parsley for garnish
Preparation:
- Peel the potato, if you like, or simply scrub them very clean. Cut potatoes into even small bite-size pieces. Rinse with cool water and pat thoroughly dry.
- Heat a cast iron pan or other heavy frying pan over high heat. Add oil, swirl the pan to coat the bottom with the oil. Add the potatoes. They should sizzle immediately. Reduce the heat to medium high and let the potatoes sit, undisturbed, until they are browned, 3 to 5 minutes. Use a spatula to scrape the potatoes up from the pan and turn the around to brown on another side. Repeat until potatoes are tender and well-browned.
- Meanwhile, shell the peas. You should have about a cup (the exact amount doesn't matter too much).
- When potatoes are cooked, add the peas to the pan and cook, stirring frequently, until the peas turn a brighter shade of green and are just a bit tender, about 3 minutes.
- Add the butter and cook, stirring, to melt the butter and coat the potatoes and peas.
- Add salt to taste and toss in the chives or parsley, stirring to combine.
Serve hash hot or warm. It is particularly delicious alongside eggs, whether scrambled, fried, or poached. A dollop of sour cream or crème fraïche isn't out of order either.
